Homemade Mixed Nut Butter recipe

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Ingredients

1 ⅓ cups raw walnuts
1 ⅓ cups raw almonds
1 ⅓ cups unsalted raw shelled pistachios
2 tablespoons granular sucralose sweetener (such as Splenda®)
1 tablespoon honey
1 tablespoon vanilla extract
½ teaspoon salt
⅓ cup dark cocoa powder
3 tablespoons nonfat dry milk powder

Nutrition Info

207.5 calories
carbohydrate: 9.4 g
cholesterol: 0.3 mg
fat: 17.5 g
fiber: 3.7 g
protein: 7.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 124.6 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.

  2. Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.

  3. Transfer to a food processor while still hot, process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt, blend for 1 minute more.

  4. Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

Recipe Yield

2 cups

Recipe Note

This is a healthier, creamy alternative to store-bought peanut butter. It is a combination of many different types of nuts so you can mix and match according to your tastes and preferences. I personally like to make it with walnuts, almonds, and pistachios. It is also low in sugar. Great for a healthy snack option pre or post workout.

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